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Sun-dried tomatoes without skin

939

Kitchen Russian

Calorie content 38.2 kcal

Portions 1 l.

Cooking time 4 h

Proteins * 0.8 gr.

Fats * 4.6 gr.

Carbohydrates* 3.1 gr.

Content

Sun-dried tomatoes are a great snack option, which is easy to cook at home. The main secret in cooking sun-dried tomatoes is the quality of their pulp - it should be fleshy and dense. Therefore, it is worth choosing varieties of tomatoes with similar pulp.

Ingredients

Cooking process

Put water in a saucepan, put it on fire and boil it. Make a cross cut on each tomato and dip it in boiling water for a couple of minutes.

After that, remove the tomatoes from the water and immediately place them in a container with cold water.

Next, remove the skin from all the tomatoes and cut each fruit into 4 parts, while removing the middle.

Spread the prepared tomatoes on a baking sheet, sprinkle them with olive oil. Place the tomatoes in an oven preheated to 100 degrees for 3 hours. After that, sprinkle the tomatoes with salt, leaving them in the oven for another half hour.

Wash the jars thoroughly and wipe dry. You can sterilize them if you wish. In each container, you must put on a bay leaf, cloves and allspice, as well as two peas of black pepper. Finally, add a pinch of rosemary, dried garlic and basil.

Fill each jar with tomatoes. Then heat the olive oil until hot and pour over the tomatoes. Close the jars with lids. After cooling, transfer the sun-dried tomatoes to the refrigerator for storage. From the specified number of ingredients, the output is 2 cans of sun-dried tomatoes with a volume of 0.5 liters.